MarcO Posted March 20, 2006 Report Share Posted March 20, 2006 yup. That's what's going in my tummy tonight. No need for anything fancy here: just a light seasoning, a bit of garlic, a tiny bit of butter and off we go. Servin' it up with some sauteed broccoli rabe and maybe some spuds. Perhaps a garlic loaf.I don't eat steak too often so this is a real treat!Just bragging..... Link to comment Share on other sites More sharing options...
Birdy Posted March 20, 2006 Report Share Posted March 20, 2006 What about steak sauce? Are you a fan of steak sauce? Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted March 20, 2006 Report Share Posted March 20, 2006 Downtown!Bouche saw this on a cooking show- your seasoning is cayenne and salt mixed/dissolved in water. Pour it over the muthafuggin steak while it's cooking and whamo! I'm trying it next time i cook one up fo shohere's the follow-up question- wine or beer with you meal [pleasesayboth pleasesayboth pleasesayboth] Link to comment Share on other sites More sharing options...
bradm Posted March 20, 2006 Report Share Posted March 20, 2006 Bouche saw this on a cooking show- your seasoning is cayenne and salt mixed/dissolved in water. Pour it over the muthafuggin steak while it's cooking and whamo! I'm trying it next time i cook one up fo shoIt was on The Surreal Gourmet, in the Don't Fry For Me, Argentina episode.His father (who did the cooking) also had a neat way to cook the steak: you put it on the grill, and, as it cooks, you slice off the outer bits when they're done, leaving the inner bits to continue cooking. This way, the whole steak ends up done to the same amount.here's the follow-up question- wine or beer with you meal [pleasesayboth pleasesayboth pleasesayboth]My preference would be for a beer (maybe a flavourful light beer, like a Leffe Blonde, maybe) during the cooking and/or salad (assuming there was salad), and then a decently bold red with the steak.Aloha,Brad Link to comment Share on other sites More sharing options...
MarcO Posted March 20, 2006 Author Report Share Posted March 20, 2006 we have wine and beer so the probability of both is high although wine makes me sleepy and that's not what I need tonight, I'm tired enough already.I think I'll go sauceless for the steak tonight, although Davey Boy's suggestion sounds good for next time.I just want to enjoy the unadultered taste of a good steak, almost as is. Like I said, a little garlic and pepper should do it. A small dab of butter is the sauce. Link to comment Share on other sites More sharing options...
guigsy Posted March 20, 2006 Report Share Posted March 20, 2006 (edited) you need to smother it in (melted) creamcheese and wrap it in bacon. Edited March 20, 2006 by Guest mmmmelty Link to comment Share on other sites More sharing options...
rubberdinghy Posted March 20, 2006 Report Share Posted March 20, 2006 I agree, I am a sauceless steak guy too...just the flame-fucking-broiled goodness....S&P and away we go...as for the garlic....soften the butter and mix it in, wrap in plastic, toss in the fridge to harden. Cut off a slice...toss it on the steak!!!UNBELEIVABLE Link to comment Share on other sites More sharing options...
MarcO Posted March 22, 2006 Author Report Share Posted March 22, 2006 it was the bomb! Link to comment Share on other sites More sharing options...
M.O.B.E Posted March 22, 2006 Report Share Posted March 22, 2006 anyone here ever tried Bison steak? Link to comment Share on other sites More sharing options...
MarcO Posted March 22, 2006 Author Report Share Posted March 22, 2006 I have!It is delicious. Try bison burgers too, very lean and flavourful. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted March 22, 2006 Report Share Posted March 22, 2006 ... very lean and flavourful.I heard booche use those very words to describe you the other day, MarcO Link to comment Share on other sites More sharing options...
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